Today we feature four recipes from four of our most respected chefs in Berkeley, New York and Sante Fe. All call for a 4lb Heritage Foods Half Boston Butt, which can be purchased for $48. Including shipping this amounts to about $7.5 per person for a main course, less than many of the fast food joints that populate the off ramps of our nation. These recipes are easy and involve little else than mixing a bunch of ingredients and rubbing it over the pork and cooking it!

We are also featuring delicious artisan cheese made in the USA. The 1970s, 1980s and 1990s witnessed a renaissance in American artisan bread and craft beer that put the culinary world on alert that America was not only responsible for fast food. But no other renaissance was as impressive as the explosion of cheeses that popped up on farms and in creameries around the United States. Anne Saxelby, cheesemonger, says “In the 10 years that Sprout Creek Farm has been making cheese, their cheese program has grown by leaps and bounds and is now one of the best artisan farmstead cheese producers in the country. Colin McGrath is an exceptionally talented young cheesemaker and turns out an amazing array of cow and goat cheeses.”